Wheat Berry Salad With Bacon

Wheat Berry Salad With Bacon
Petrina Tinslay
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Hands-On Time
20
minutes
Total Time
75
minutes
Serves 6

Ingredients

1
cup
wheat berries
Kosher salt and black pepper
1/2
cup
pecan halves
6
slices
bacon
1/2
cup
dried cherries
1/2
cup
fresh flat-leaf parsley
2
shallots, thinly sliced
2
tablespoons
extra-virgin olive oil
2
tablespoons
fresh lemon juice

Directions

  1. In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, 50 to 60 minutes. Drain and rinse with cold water to cool. Transfer to a large bowl.
  2. Meanwhile, heat oven to 350° F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Let cool, then roughly chop.
  3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, and ¼ teaspoon each salt and pepper. Stir gently to combine.

 

Katherine Greenwald
August 2008

Nutritional Information

  • Per Serving
  • Calories 442
  • Fat 22 g
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 466 mg
  • Protein 12 g
  • Carbohydrate 52 g
  • Fiber 12 g
  • Sugar 8 g
What does this mean? See Nutrition 101.

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